Homemade Mac n’ Cheese

Is there anything better than Cheese?  To me it just seems to make the world a better place.  As I am sure you assumed, Cheese is one of my downfalls and my comfort food.  Once in a blue moon I will make this homemade Mac n’ Cheese recipe, it is ooey and gooey and just to die for! It is especially nice on a really cold winter day.  But really I eat it any time!

This recipe is adapted from a  Milk Calendar years and years ago.

Stove-Top Macaroni and Cheese


1/2 lb. elbow macaroni (approx. 2 cups)
1 1/2 cups milk
3 cups FRESHLY grated Cheddar Cheese (the older the better)
2 Tbsp. butter
2 eggs
1 Tbsp. all-purpose flour
1/4 tsp. dry mustard powder
1/4 tsp. pepper
Pinch nutmeg (optional)( I don’t use it)
Dash each Worcestershire sauce and Tabasco Sauce (optional)(I don’t use it)


Cook macaroni in a large pot of boiling , salted water according to package directions.

Meanwhile, combine milk, cheese, eggs, flour, mustard, butter and pepper

When macaroni is cooked, drain well.

Return macaroni to the pot and place on medium.

Add the cheese sauce mixture.

Cook gently, stirring constantly, until mixture is creamy , smooth and thick – about 3 to 5 minutes.

Serve immediately. **** this is where I really stray away from the recipe!

Pour the Mac n’ Cheese in a 9×13 inch pan, cover the top with crumbled plain chips or cheese crackers (any of your favourites will do)

Bake at 350 until macaroni is set.

Remove from oven and let rest a few minutes.



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